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    Deanna Fleming shows us fun St. Patricks Day Food Ideas

    10:11 AM, Mar 7, 2012   |    comments
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    Emerald Deviled Eggs

    Saint Patrick's Day is right around the corner -- March 17th. Mke it unforgettable with these Irish-inspired delights. Deanna Fleming of Catering Creations shared these great recipes with us.

    Corned Beef Appetizer  

    4 pounds corned beef brisket

    Seasoning Packet

    1 cup brown sugar

    1 tsp of minced garlic

    1 (12 fluid ounce) can or bottle of Irish stout beer (like Guinness or other stout)

     Rye Bread (petite slices or cut crust off larger slice and cut into four squares)

    Sauerkraut

     Spicy Mustard

    Remove brisket from package and rinse the excess blood off the meat.  Cut the excess fat off on side of the brisket if desired.  The fat keeps the sugar from fully flavoring the meat but if you like the fat, leave it. Place the brisket in a crock pot. Rub the brown sugar on the corned beef to coat entire beef, including the bottom.  Sprinkle the seasoning packet over the meat.  Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover and let cook for 5 1/2 hours.  When done, take out and slice across grain like you would for sandwiches.  Let drain for a five minutes. Barely toast your rye bread pieces.  Place a small dollop of mustard on bread slice and top with corned beef.  Place a small pinch of sauerkraut on the top of each sandwich for a small appetizer.

    Emerald Eggs (Modified from Food Network)

    Hard-boil 6 eggs, then peel and slice in half.

    Scoop the yolks into a food processor and puree with 1 cup spinach leaves, 1/4 cup mayonnaise, 2 tablespoons each chopped scallions and tarragon, and salt and pepper.

     Cut 4 slices ham into thin strips; fold and place in the hollowed-out egg whites.

    Fill with the yolk mixture.

    Lucky Green Velvet Cupcakes

    1 Box yellow cake mix

     4 eggs

    1/2 Cup water

     1/2 Cup vegetable oil

    1 small box instant vanilla pudding mix

    1/2 Cup plain yogurt or sour cream (I used light sour cream)

     5-8 drops Green decorating paste (food coloring will work, just won't be as bright green I used quite a bit of the regular food coloring to get that nice green color)

    Cream cheese frosting 

    1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green.

    2. Scoop batter into paper lined cupcake tins. (I used my Demarle muffin tray so no need for liners, but I did place the cupcakes in liners after baking for the picture) Bake for 15-18 minutes or until cooked through. Let cool completely.

    3. Frost cupcakes with cream cheese frosting and add sprinkles if desired.

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